Chenchén de Maíz con Coco
Chenchén is a traditional Dominican dish made from ground corn, often referred to as 'cracked corn' or 'hominy'. This creamy and savory preparation is enriched with coconut milk, creating a comforting and flavorful meal that can be served as a side dish or a light main course. It's particularly popular in the San Juan de la Maguana region.
🧂 Ingredients
- 1 lb Coarse ground corn (maíz caquiao or cascado)
- 4 cups Water
- 1 liter Full-fat coconut milk
- 1 can (12 oz) Evaporated milk
- 2 cloves Garlic(minced)
- to taste Salt
- 3 tablespoons Butter
- 1 teaspoon Ground nutmeg
- 1/2 teaspoon Black pepper
👨🍳 Instructions
- 1
Rinse the ground corn thoroughly under cold water. Soak the corn in water overnight or for at least 4 hours.
💡 Tip: Soaking helps to soften the corn and reduce cooking time. - 2
Drain the soaked corn and place it in a large pot with 4 cups of fresh water. Bring to a boil, then reduce heat, cover, and simmer for about 1 hour, or until the corn is tender.
- 3
Add the coconut milk, evaporated milk, minced garlic, butter, nutmeg, and black pepper to the pot. Stir well to combine.
💡 Tip: Ensure all ingredients are well incorporated. - 4
Continue to simmer, uncovered, stirring frequently, for another 30-40 minutes, or until the chenchén reaches a thick, creamy consistency. Add salt to taste.
💡 Tip: Stirring is crucial to prevent sticking and ensure even cooking. - 5
Serve hot as a side dish or a light main course. It pairs well with various meats and stews.
💡 Tip: Chenchén can also be baked briefly in the oven to form a slight crust on top, known as 'concón'.
💡 Pro Tips
- ✓Use high-quality coconut milk for the best flavor.
- ✓Adjust the consistency by adding more liquid if it becomes too thick.
- ✓Taste and adjust seasoning as needed.
🔄 Variations
- Add a pinch of sugar to balance the flavors.
- Some recipes include a small amount of sautéed onion.
- Can be made with chicken or vegetable broth instead of some of the water for added depth of flavor.